Today we are sharing a recipe from a friend, Rita Barry, of FWA Southwest Florida Writers Group which is part of Florida Writers. Rita has a book coming out soon so we’ll certainly hear more about Rita and her delightful recipes.
DESSERT BLUEBERRY CUPS (serves 4)
On low heat, cook the blueberries, granulated sugar and water for 2-3 minutes until the fruit starts to soften.
Increase the heat for 2 minutes to dry off any excess water. The sauce will thickened.
Remove from the heat and leave to cool.
Gently whip the Greek yogurt and confectioners sugar until smooth. Place in four individual dessert dishes.
Pour two tablespoons of the fr
uit sauce over each yogurt dish and serve cold.
This dish is reminiscent of those warm days I spent sailing in the
The recipe is easy to make and looks beautiful. It is refreshing after a rich meal or as a tasty last minute offering for surprise guests.
Tip: Any soft fruit can be used instead of blueberries. For a special feel, a teaspoon of Cointreau liqueur can be added to the yogurt before topping with the fruit sauce.